MUSKEGO LAKES COUNTRY CLUB GREENBRIAR STUFFED CHICKEN

Steps:

• Chicken Breasts Set a medium sauté pan over medium-high heat. When hot, add oil and butter. Add onion and garlic and sauté until onions are soft, being careful not to burn the garlic. Reduce heat to medium and add dried tomatoes and basil. Sauté 1 minute, stirring occasionally. Add wine and reduce by a fourth. Add cream, salt and pepper. Simmer about 5 minutes. Remove from heat, check for seasonings and adjust salt and pepper if needed. Add bread crumbs until mixture is a consistency similar to a cookie dough. Add cheese and mix in. Refrigerate at least 1 hour. Preheat oven to 350 degrees. Using a tenderizing mallet, pound each chicken breast out to ¼-inch thickness. Set ¼ cup (if making 6 chicken breasts) or ½-cup (if making 4 chicken breasts), of the cooled stuffing in the center of each chicken breast. Roll up chicken breasts, tucking in the sides. Secure with picks if desired. Place rolled breasts, seam side down, in shallow baking pan. Season with salt and pepper and bake in preheated oven 25 to 30 minutes or until internal temperature reaches 165 degrees. Set chicken on serving dishes and drizzle with citrus cream sauce. Citrus Cream In small saucepan, heat oil, then add onion and garlic and sauté over low heat 2 to 3 minutes. Add juices and reduce by one-fourth, about 3 to 5 minutes. Add all remaining ingredients except cornstarch and water then adjust seasonings. Bring to a simmer but do not let mixture boil. Add some of the cornstarch mixture to thicken. Sauce should lightly coat back of a spoon.